Tools

• large dutch oven (or pot)
• chef’s knife for chopping and dicing
• spatula for stirring
• ladle for serving/storing
• [optional] pressure cooker

Ingredients

• 4-8 tbsp Mexican seasoning
• 2 cups dried black beans (or red kidney or pinto) soaked in water overnight
• 1 tbsp virgin olive oil
• 226g yellow onions (1 large onion or 2 small onions), finely chopped
• 4-8 jalapeño peppers, finely chopped
• 8 cloves of garlic, finely chopped
• 340g carrots (~2-3), peeled, sliced (1/4 disks)
• 1 kg ground beef
• 2 x 28 oz (798 ml) diced non-plum tomato cans
• ~2-3 cups of beef broth (depends on desired chili thickness)
• tortilla chips
• sour cream
• cheddar cheese, shredded

Steps

1. Cook the beans quickly in a pressure cooker, or slowly in a pot (don’t poison yourself!) or use canned beans (drained and rinsed).
2. In a large dutch oven (or a pot), cook the onion, jalapeño peppers and carrots in the virgin olive oil at medium-high heat until they become soft and the onions become semi-translucent. Season with salt and pepper.
3. Add the ground beef, breaking it up into small pieces and brown thoroughly (you shouldn’t be able to see any pink meat).
4. Add the garlic and Mexican seasoning, strirring often, cook for 2 more minutes.
5. Add the remaining ingredients, including the beans, mixing them into the chili and bring it to a boil over high heat.
6. Once boiling, reduce heat to low-medium. Simmer uncovered, stirring occasionally, until chili thickens (thicker than soup but thinner than yogurt).
7. Taste and adjust the seasoning as the chili thickens.
8. Serve in small bowls with cheese and sour cream on top, and tortilla chips alongside for dipping.
9. Any leftovers can be frozen in pyrex containers or plastic freezer bags. Eat within 3+ months ideally.